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Long Jing Dragon Well Green Tea is one of the best-known and most appreciated Chinese green teas, originating in the Hangzhou area of Zhejiang. Its fame is also linked to the long tradition surrounding it: Long Jing has historically been associated with conviviality and the custom of giving its leaves as gifts to relatives and friends. The name Dragon Well, the English translation of Long Jing (Dragon Well), is also connected with the history and legends surrounding this tea. The term identifies both the famous place of origin near Xi Hu Lake and a tradition according to which water from the area’s springs is particularly suitable for its preparation. According to popular lore, the curls of steam rising from the cup may resemble the coils of a dragon. Beyond the legends, Long Jing is recognizable by the characteristic appearance of its leaves, flattened and elongated, obtained through special wok processing. The leaves range in color from emerald green to yellow-green, with warmer nuances, and develop an aromatic profile in which toasted and almond notes meet vegetal, floral and delicately savory nuances. In the cup, the tea stands out for its light, silky body, accompanied by delicate sweetness and a fresh vegetal component. Notes of fresh grass and almond emerge in particular, followed by floral nuances and a pleasant umami component. Tasting - Appearance and aroma: Long Jing Dragon Well green tea has medium-sized leaves with a glossy surface and flattened shape, in shades of yellow-green with some ochre nuances tending toward copper. The dry leaves already have strong toasted accents. Once infused, the leaves release intense toasted and almond notes, with a floral and fresh finish. The liquor is bright and transparent, with bai hao visibly suspended, indicating the presence of many buds. Its color ranges from the pale yellow of the first infusions to a more intense golden yellow as the gong fu cha progresses. Tasting notes: Long Jing Dragon Well green tea opens on the palate with exceptional softness and sweetness. The first infusion offers nutty notes, such as almond and walnut, and a very delicate vegetal hint. With the second infusion, praline almond notes intensify and hints of white flowers appear, together with delicate vegetal notes reminiscent of steamed green beans. With the third infusion and subsequent infusions, the floral notes become increasingly distinct: magnolia and orchid meet a pleasantly savory umami, which balances the flavors on the finish. The persistence is medium in length and carries vegetal and sweet notes of beeswax. The body is light and silky, and the flavor remains clean to the end, with no trace of astringency or bitterness. Place of origin: Hangzhou - Zhejiang, China. Production: Long Jing Dragon Well Green Tea follows a highly traditional processing method. After an initial outdoor withering, the leaves are cooked in large iron woks heated to around 180 °C to halt enzymatic activity and thus prevent oxidation. Finally, the green leaves are folded and left to rest so that they take on their final shape and lose a little more moisture. Infusion method: we strongly recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions that best reveal all the tea’s flavors. After quickly rinsing the leaves with water at 70–75 °C, proceed with a first infusion of 25 seconds. Then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds (25 - 35 - 45…). For a more traditional Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup with water at 70–75 °C for an infusion time of 2–3 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the specified steeping time has elapsed. The infusion times we suggest may nevertheless be slightly adjusted according to personal taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
Price including VAT
Long Jing Dragon Well Green Tea is one of the best-known and most appreciated Chinese green teas, originating in the Hangzhou area of Zhejiang. Its fame is also linked to the long tradition surrounding it: Long Jing has historically been associated with conviviality and the custom of giving its leaves as gifts to relatives and friends. The name Dragon Well, the English translation of Long Jing (Dragon Well), is also connected with the history and legends surrounding this tea. The term identifies both the famous place of origin near Xi Hu Lake and a tradition according to which water from the area’s springs is particularly suitable for its preparation. According to popular lore, the curls of steam rising from the cup may resemble the coils of a dragon. Beyond the legends, Long Jing is recognizable by the characteristic appearance of its leaves, flattened and elongated, obtained through special wok processing. The leaves range in color from emerald green to yellow-green, with warmer nuances, and develop an aromatic profile in which toasted and almond notes meet vegetal, floral and delicately savory nuances. In the cup, the tea stands out for its light, silky body, accompanied by delicate sweetness and a fresh vegetal component. Notes of fresh grass and almond emerge in particular, followed by floral nuances and a pleasant umami component. Tasting - Appearance and aroma: Long Jing Dragon Well green tea has medium-sized leaves with a glossy surface and flattened shape, in shades of yellow-green with some ochre nuances tending toward copper. The dry leaves already have strong toasted accents. Once infused, the leaves release intense toasted and almond notes, with a floral and fresh finish. The liquor is bright and transparent, with bai hao visibly suspended, indicating the presence of many buds. Its color ranges from the pale yellow of the first infusions to a more intense golden yellow as the gong fu cha progresses. Tasting notes: Long Jing Dragon Well green tea opens on the palate with exceptional softness and sweetness. The first infusion offers nutty notes, such as almond and walnut, and a very delicate vegetal hint. With the second infusion, praline almond notes intensify and hints of white flowers appear, together with delicate vegetal notes reminiscent of steamed green beans. With the third infusion and subsequent infusions, the floral notes become increasingly distinct: magnolia and orchid meet a pleasantly savory umami, which balances the flavors on the finish. The persistence is medium in length and carries vegetal and sweet notes of beeswax. The body is light and silky, and the flavor remains clean to the end, with no trace of astringency or bitterness. Place of origin: Hangzhou - Zhejiang, China. Production: Long Jing Dragon Well Green Tea follows a highly traditional processing method. After an initial outdoor withering, the leaves are cooked in large iron woks heated to around 180 °C to halt enzymatic activity and thus prevent oxidation. Finally, the green leaves are folded and left to rest so that they take on their final shape and lose a little more moisture. Infusion method: we strongly recommend infusing Long Jing Dragon Well Green Tea using the traditional Chinese method (Gong Fu Cha), with a gaiwan holding approximately 150 ml. With this preparation, 5 grams of leaves can be used for multiple infusions that best reveal all the tea’s flavors. After quickly rinsing the leaves with water at 70–75 °C, proceed with a first infusion of 25 seconds. Then, keeping the water at the same temperature, continue using the product by adding more water and increasing the previous infusion time by approximately 10 seconds (25 - 35 - 45…). For a more traditional Western-style preparation, we recommend 3 grams of leaves (approximately 2 teaspoons) in a 200 ml cup with water at 70–75 °C for an infusion time of 2–3 minutes. For the best tasting experience, we suggest filtering the infusion as soon as the specified steeping time has elapsed. The infusion times we suggest may nevertheless be slightly adjusted according to personal taste to obtain a more or less intense flavor. Store in a cool, dry place away from direct sunlight.
